Juicy Beef Wellington

Impress your family this holiday season with a traditional Beef Wellington. Imagine a juicy beef tenderloin wrapped in crispy puff pastry and served with a rich red wine sauce. Don’t be intimidated by the looks of the dish, this recipe is easier than you think!

Ingredients

2 ½ pounds beef tenderloin

4 tablespoons butter, softened, divided

2 tablespoons butter

1 onion, chopped

½ cup sliced fresh mushrooms

2 ounces liver paté or liverwurst

salt and pepper to taste

1 (17.5 ounce) package frozen puff pastry, thawed

1 large egg yolk, beaten

1 (10.5 ounce) can beef broth

2 tablespoons red wine

Directions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Place beef tenderloin in a baking dish. Spread 2 tablespoons softened butter over beef.

Step 3

Bake the buttered tenderloin in the preheated oven until browned, this will take about 10 to 15 minutes. Remove the browned beef from the pan and reserve juices; allow beef to cool completely.

Step 4

After setting the beef aside, increase oven temperature to 450 degrees F (230 degrees C).

Step 5

In a skillet over medium heat, melt 2 tablespoons butter. Sauté onions and mushrooms in the butter for 5 minutes. Remove from heat and let the mixture cool.

Step 6

In a bowl, mix together paté and the remaining 2 tablespoons softened butter; season with salt and pepper to taste. Spread paté mixture over beef. Top with onion and mushroom mixture.

Step 7

Roll out the puff pastry dough to about 1/4-inch thickness and place beef in the center. Fold and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13-inch baking dish, cut a few slits in the top of dough, and brush with egg yolk.

For Fun: Presentation is key. With a little extra puff pastry you can cutout shapes and lines to add more flourish to the top of the dough. Do this before baking and add the egg yolk.

Step 9

Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and continue baking until pastry is a rich, golden brown, 10 to 15 minutes. An instant-read thermometer inserted into the center should read between 122 to 130 degrees F (50 to 54 degrees C) for medium rare. Set aside to rest.

Step 10

Meanwhile, place reserved pan juices in a small saucepan over high heat. Stir in beef broth and red wine; boil until slightly reduced, about 5 minutes. Strain and serve with beef.

Step 11

Serve hot and enjoy!